Cow's Milk, Unpasteurised
Montgomery's Cheddar is one of the few truly traditional, handmade, unpasteurised types of cheddar produced by James Montgomery in Somerset, England. The farm uses milk only from Montgomery's own herd of 200 Friesian cows.
These cheeses are matured for 12 months in muslin cloth on wooden shelves, while some, like Extra Mature Cheddar, are aged for 18 months to deliver that special texture and flavour. With ageing, the texture becomes drier.